CN108587851A - A kind of preparation method of red certain kind of berries Rubus corchorifolius fruit vinegar beverage - Google Patents

Abstract

The present invention relates to a kind of preparation method of red certain kind of berries Rubus corchorifolius fruit vinegar beverage, using the red certain kind of berries, Rubus corchorifolius as primary raw material, the red certain kind of berries Rubus corchorifolius fruit vinegar beverage is made up the red certain kind of berries Rubus corchorifolius fruit vinegar beverage of following steps：Raw material squeezes the juice, digests, ultra-high temperature sterilization, alcoholic fermentation, acetic fermentation, filtering, allotment, homogeneous, sterilizing, filling, storage.The present invention provides a kind of preparation method of comprehensive, pure in mouth feel the red certain kind of berries Rubus corchorifolius fruit vinegar beverage of nutrition, this method can be sufficiently reserved the nutriment of the red certain kind of berries, Rubus corchorifolius, improve the utilization rate of raw material, make into the color stability of pinkish red certain kind of berries Rubus corchorifolius fruit vinegar beverage by homogeneous, avoid layering and precipitating, ultra-high temperature sterilization reduces the damage to red certain kind of berries Rubus corchorifolius fruit vinegar beverage active constituent, makes into pinkish red certain kind of berries Rubus corchorifolius fruit vinegar beverage with health-care effects such as puckery shrewd head, resolving sputum removing toxic substances.

Description

A kind of preparation method of red certain kind of berries Rubus corchorifolius fruit vinegar beverage

Technical field

The present invention relates to a kind of preparation methods of fruit vinegar beverage, are specifically related to a kind of preparation of red certain kind of berries Rubus corchorifolius fruit vinegar beverage Method.

Background technology

The red certain kind of berries, also known as husky nest nest, pallet, rasp berry, raspberry etc..For rose family rubus, fruticuli rattan, fruit can It eats raw, sweet and sour taste, aromatic flavour, not only colored also has the unexistent pleasant aroma of general fruit.Its underdone fruit is through big gun System is《Compendium of Materia Medica》In raspberry Chinese medicine, have strengthening yang and invigorating kidney effect.

Rubus corchorifolius also known as raspberry, mountain throw son, milk bubble, spread seedling bubble, steep March, bubble in April, dragon-boat bubble, barley bubble, bubble youngster Thorn, thorn cucurbit, steamed bun spinach, high foot wave, upright shrub, have the supporing yang improving eyesight of puckery lean kidney, sober up quench the thirst, the work(of resolving sputum removing toxic substances Effect, cures mainly the diseases such as kidney deficiency, seminal emission, drunk, erysipelas.Both present things are all to regard fruit household, and red certain kind of berries Rubus corchorifolius fruit vinegar is simultaneously There is not relevant report.

Invention content

Low, the not abundant defect of Related product that the present invention for the red certain kind of berries, Rubus corchorifolius develops and uses level, provide a kind of red certain kind of berries, A kind of preparation method of red certain kind of berries Rubus corchorifolius fruit vinegar beverage of Rubus corchorifolius fruit vinegar beverage, can either improve the economic value of the red certain kind of berries, Rubus corchorifolius, The product category of the red certain kind of berries, Rubus corchorifolius is enriched again, while the features such as the red certain kind of berries, Rubus corchorifolius fruit vinegar beverage fragrance are sweet, taste lubrication, have Bowl spares benefit liver, cardiac stimulant diuresis, activating blood circulation and reducing swelling and other effects.

A kind of preparation method of red certain kind of berries Rubus corchorifolius fruit vinegar beverage, it is characterised in that：Raw material squeezes the juice, digests, ultra-high temperature sterilization, wine Smart fermentation, acetic fermentation, filtering, allotment, homogeneous, sterilizing, filling, storage, the preparation method use following steps：

A, raw material is squeezed the juice：It selects without the red certain kind of berries of rotten, pest and disease damage maturation, Rubus corchorifolius, cape gooseberry, snakegourd, Garbo fruit, raspberry, clearly Wash away except after the impurity such as soil, take the red certain kind of berries of 7kg, the Rubus corchorifolius of 3kg, the cape gooseberry of 1kg, the snakegourd of 1kg, 1kg Garbo fruit, The raspberry of 1kg is uniformly mixed, and mixed raw material is made, and mixed raw material is squeezed the juice processing, obtained blended fruit juice；

B, it digests：The pectase of 0.012kg, the cellulase of 0.008kg, temperature control 44 are added into 10kg blended fruit juices DEG C, time control 6h；

C, ultra-high temperature sterilization：Blended fruit juice after enzymolysis is sterilized through superhigh temperature disinfecting machine, 132 DEG C of feeding temperature, drop temperature 58 DEG C, feed liquid is made；

D, alcoholic fermentation：The dry ferment of 0.08kg, the glucose of 1.6kg, 1kg Lychee juices, 1kg calcium fruits are added into 10kg feed liquids Juice, 1kg Chinese flowering quince juices, stir evenly, and ferment 16 days under 35 DEG C of environment, and alcohol fermentation liquid is made；

E, acetic fermentation：The alcoholic strength of alcohol fermentation liquid is adjusted to 14 °, it is 5.8 that malic acid adjustment pH value, which is added, to adjusting Malus spectabilis fruit fruit wine, the 1kg of the acetic acid bacteria of 0.07kg, the loquat fruit wine of 1kg, 1kg are added in the 10kg alcohol fermentation liquids of alcoholic strength Applejack, temperature controls 25 DEG C, stirred daily in fermentation process 5 times, and ripe vinegar fermented grain is made in 20 days in fermentation；

F, it filters：By ripe vinegar fermented grain through filter plant refined filtration, zymotic fluid is made, the soap of 0.008kg is added into 10kg zymotic fluids The diatomite of soil, 0.04kg stands 10h, takes supernatant that red certain kind of berries Rubus corchorifolius fruit vinegar magma is made；

G, it allocates：Take red certain kind of berries Rubus corchorifolius fruit vinegar magma 2.7kg, fructose 1.3kg, jerusalem artichoke juice 0.5kg, black nightshade juice 0.5kg, cumquat juice 0.5kg, maltodextrin 0.8kg, xanthans 0.06kg, Abbas's sweet tea 0.02kg, potassium sorbate 0.007kg, drinking water add to The formula of 10kg is allocated；

H, homogeneous, sterilization：By mixed liquor homogenization, temperature is 75 DEG C, homogenization pressure 48Mpa, at 125 DEG C after homogeneous 15s is sterilized under environment, red certain kind of berries Rubus corchorifolius fruit vinegar beverage is made；

I, canned, storage：The red certain kind of berries, Rubus corchorifolius beverage after sterilization is cooled to 35 DEG C, it is canned under sterile vacuum environment, it examines canned It is whether qualified, it is stored under room temperature.

Advantageous effect：The present invention provides a kind of preparation method of comprehensive, pure in mouth feel the red certain kind of berries Rubus corchorifolius fruit vinegar beverage of nutrition, This method can be sufficiently reserved the nutriment of the red certain kind of berries, Rubus corchorifolius, improve the utilization rate of raw material, make into pinkish red certain kind of berries Rubus corchorifolius by homogeneous The color stability of fruit vinegar beverage, avoids layering and precipitating, and ultra-high temperature sterilization is reduced to red certain kind of berries Rubus corchorifolius fruit vinegar beverage active constituent Damage, make into pinkish red certain kind of berries Rubus corchorifolius fruit vinegar beverage with strengthening yang and invigorating kidney, puckery shrewd head, sober up quench the thirst, resolving sputum removing toxic substances etc. health cares effect Fruit.

Specific implementation mode

Embodiment 1：

A kind of preparation method of red certain kind of berries Rubus corchorifolius fruit vinegar beverage, it is characterised in that：Raw material squeezes the juice, digests, ultra-high temperature sterilization, alcohol are sent out Ferment, acetic fermentation, filtering, allotment, homogeneous, sterilizing, filling, storage, the preparation method use following steps：

A, raw material is squeezed the juice：It selects and is taken after cleaning removes the impurity such as soil without the red certain kind of berries of rotten, pest and disease damage maturation, Rubus corchorifolius, strawberry The red certain kind of berries of 6.5kg, the Rubus corchorifolius of 3kg, 1.5kg strawberry be uniformly mixed, mixed raw material is made, mixed raw material is squeezed the juice processing, makes Obtain blended fruit juice；

B, it digests：The pectase of 0.004kg, the cellulase of 0.002kg, temperature control 50 are added into 10kg blended fruit juices DEG C, time control 3h；

C, ultra-high temperature sterilization：Blended fruit juice after enzymolysis is sterilized through superhigh temperature disinfecting machine, 120 DEG C of feeding temperature, drop temperature 40 DEG C, feed liquid is made；

D, alcoholic fermentation：The dry ferment of 0.03kg, the glucose of 1kg are added into 10kg feed liquids, stirs evenly, under 25 DEG C of environment Alcohol fermentation liquid is made in fermentation 10 days；

E, acetic fermentation：The alcoholic strength of alcohol fermentation liquid is adjusted to 12 °, it is 4.5 that malic acid adjustment pH value, which is added, to adjusting The acetic acid bacteria of 0.03kg is added in the 10kg alcohol fermentation liquids of alcoholic strength, temperature controls 32 DEG C, stirs 4 in fermentation process daily Secondary, ripe vinegar fermented grain is made in 12 days in fermentation；

F, it filters：By ripe vinegar fermented grain through filter plant refined filtration, zymotic fluid is made, the fish of 0.002kg is added into 10kg zymotic fluids Glue stands 15h, takes supernatant that red certain kind of berries Rubus corchorifolius fruit vinegar magma is made；

G, it allocates：Take red certain kind of berries Rubus corchorifolius fruit vinegar magma 2.5kg, fructose 1kg, maltodextrin 0.4kg, xanthans 0.02kg, Abbas The formula that sweet tea 0.006kg, potassium sorbate 0.003kg, drinking water add to 10kg is allocated；

H, homogeneous, sterilization：By mixed liquor homogenization, temperature is 60 DEG C, homogenization pressure 40Mpa, at 130 DEG C after homogeneous 12s is sterilized under environment, red certain kind of berries Rubus corchorifolius fruit vinegar beverage is made；

I, canned, storage：Red certain kind of berries Rubus corchorifolius beverage after sterilization is cooled to 30 DEG C, it is canned under sterile vacuum environment, it examines canned It is whether qualified, it is stored under room temperature.

Embodiment 2：

A kind of preparation method of red certain kind of berries Rubus corchorifolius fruit vinegar beverage, it is characterised in that：Raw material squeezes the juice, digests, ultra-high temperature sterilization, alcohol are sent out Ferment, acetic fermentation, filtering, allotment, homogeneous, sterilizing, filling, storage, the preparation method use following steps：

A, raw material is squeezed the juice：It selects without the red certain kind of berries of rotten, pest and disease damage maturation, Rubus corchorifolius, strawberry, the pineapple certain kind of berries, fig, mock-strawberry, cleaning After removing the impurity such as soil, the red certain kind of berries of 5kg, the Rubus corchorifolius of 2kg, the strawberry of 1kg, the pineapple certain kind of berries of 1kg, the fig of 1kg, 1kg are taken Mock-strawberry be uniformly mixed, mixed raw material is made, mixed raw material is squeezed the juice processing, obtained blended fruit juice；

B, it digests：The pectase of 0.006kg, the cellulase of 0.003kg, temperature control 52 are added into 10kg blended fruit juices DEG C, time control 4h；

C, ultra-high temperature sterilization：Blended fruit juice after enzymolysis is sterilized through superhigh temperature disinfecting machine, 130 DEG C of feeding temperature, drop temperature 50 DEG C, feed liquid is made；

D, alcoholic fermentation：The dry ferment of 0.04kg, the glucose of 1.2kg, 1kg wolfberry juices, 1kg burdocks are added into 10kg feed liquids Juice stirs evenly, and ferments 12 days under 28 DEG C of environment, and alcohol fermentation liquid is made；

E, acetic fermentation：The alcoholic strength of alcohol fermentation liquid is adjusted to 8 °, it is 5 that malic acid adjustment pH value, which is added, to adjusting wine The blackberry fruit wine of the acetic acid bacteria of 0.05kg, the Howthorn Wine of 1kg, 1kg, temperature control are added in the 10kg alcohol fermentation liquids of precision It 34 DEG C, is stirred daily in fermentation process 3 times, ripe vinegar fermented grain is made in 15 days in fermentation；

F, it filters：By ripe vinegar fermented grain through filter plant refined filtration, zymotic fluid is made, the fish of 0.005kg is added into 10kg zymotic fluids The chitosan of glue, 0.02kg stands 18h, takes supernatant that red certain kind of berries Rubus corchorifolius fruit vinegar magma is made；

G, it allocates：Take red certain kind of berries Rubus corchorifolius fruit vinegar magma 2kg, fructose 1.5kg, Rosa roxburghi Juice 0.5kg, gooseberry juice 0.5kg, maltodextrin The formula that 0.5kg, xanthans 0.04kg, Abbas's sweet tea 0.008kg, potassium sorbate 0.005kg, drinking water add to 10kg is adjusted Match；

H, homogeneous, sterilization：By mixed liquor homogenization, temperature is 70 DEG C, homogenization pressure 45Mpa, at 135 DEG C after homogeneous 10s is sterilized under environment, red certain kind of berries Rubus corchorifolius fruit vinegar beverage is made；

I, canned, storage：Red certain kind of berries Rubus corchorifolius beverage after sterilization is cooled to 35 DEG C, it is canned under sterile vacuum environment, it examines canned It is whether qualified, it is stored under room temperature.

Claims (1)

1. a kind of preparation method of red certain kind of berries Rubus corchorifolius fruit vinegar beverage, which is characterized in that raw material squeezes the juice, digests, ultra-high temperature sterilization, alcohol Fermentation, acetic fermentation, filtering, allotment, homogeneous, sterilizing, filling, storage, using following steps：

A, raw material is squeezed the juice：It selects without the red certain kind of berries of rotten, pest and disease damage maturation, Rubus corchorifolius, cape gooseberry, snakegourd, Garbo fruit, raspberry, clearly Wash away except after the impurity such as soil, take the red certain kind of berries of 7kg, the Rubus corchorifolius of 3kg, the cape gooseberry of 1kg, the snakegourd of 1kg, 1kg Garbo fruit, The raspberry of 1kg is uniformly mixed, and mixed raw material is made, and mixed raw material is squeezed the juice processing, obtained blended fruit juice；

B, it digests：The pectase of 0.012kg, the cellulase of 0.008kg, temperature control 44 are added into 10kg blended fruit juices DEG C, time control 6h；

C, ultra-high temperature sterilization：Blended fruit juice after enzymolysis is sterilized through superhigh temperature disinfecting machine, 132 DEG C of feeding temperature, drop temperature 58 DEG C, feed liquid is made；

D, alcoholic fermentation：The dry ferment of 0.08kg, the glucose of 1.6kg, 1kg Lychee juices, 1kg calcium fruits are added into 10kg feed liquids Juice, 1kg Chinese flowering quince juices, stir evenly, and ferment 16 days under 35 DEG C of environment, and alcohol fermentation liquid is made；

E, acetic fermentation：The alcoholic strength of alcohol fermentation liquid is adjusted to 14 °, it is 5.8 that malic acid adjustment pH value, which is added, to adjusting Malus spectabilis fruit fruit wine, the 1kg of the acetic acid bacteria of 0.07kg, the loquat fruit wine of 1kg, 1kg are added in the 10kg alcohol fermentation liquids of alcoholic strength Applejack, temperature controls 25 DEG C, stirred daily in fermentation process 5 times, and ripe vinegar fermented grain is made in 20 days in fermentation；

F, it filters：By ripe vinegar fermented grain through filter plant refined filtration, zymotic fluid is made, the soap of 0.008kg is added into 10kg zymotic fluids The diatomite of soil, 0.04kg stands 10h, takes supernatant that red certain kind of berries Rubus corchorifolius fruit vinegar magma is made；

G, it allocates：Take red certain kind of berries Rubus corchorifolius fruit vinegar magma 2.7kg, fructose 1.3kg, jerusalem artichoke juice 0.5kg, black nightshade juice 0.5kg, cumquat juice 0.5kg, maltodextrin 0.8kg, xanthans 0.06kg, Abbas's sweet tea 0.02kg, potassium sorbate 0.007kg, drinking water add to The formula of 10kg is allocated；

H, homogeneous, sterilization：By mixed liquor homogenization, temperature is 75 DEG C, homogenization pressure 48Mpa, at 125 DEG C after homogeneous 15s is sterilized under environment, red certain kind of berries Rubus corchorifolius fruit vinegar beverage is made；

I, canned, storage：The red certain kind of berries, Rubus corchorifolius beverage after sterilization is cooled to 35 DEG C, it is canned under sterile vacuum environment, it examines canned It is whether qualified, it is stored under room temperature.